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Laksa is an incredible seafood soup with flavours inspired from Malaysia and Singapore, and this is our Westernised version!

If Malaysian food is new to you, the flavours are amazing, with influences of Indian, Chinese and Thai cuisines.

Big thanks to Happy Eggs for supplying the eggs for the video.

Ingredients & RecipePrint


  • 1 shallot
  • a few cloves of garlic
  • a handful of macadamia nuts
  • a thumb-sized piece of ginger
  • 1 red chilli
  • 1 stick of lemongrass
  • 1 tsp of fish sauce
  • 1 tbsp of curry powder
  • a glug of vegetable oil
  • king prawns (200g)
  • 4 (Happy) eggs
  • raw mussels (400g)
  • a tin of coconut milk (400ml)
  • chicken stock (150ml)
  • rice noodles (200g)
  • a handful of bean sprouts
  • a handful of fresh coriander, chopped
  • 1 lime


make a paste from the peeled shallots, garlic, half the macadamia nuts, ginger, red chilli, lemongrass and fish sauce by blending or pounding in a pestle and mortar.
rub a little of the spice paste into the prawns and leave to marinate in the fridge.
boil a pan of water and boil the eggs for 7 minutes.
drain, cool and then peel the eggs.
heat a wok or saucepan and pour in the vegetable oil.
fry the spice paste until fragrant, then add the mussels, curry powder, coconut milk and the chicken stock before bringing to the boil.
cover the wok and steam the mussels for 2-3 minutes until they're all open.
spread the marinated prawns onto a baking tray.
preheat the grill as high as it will go and cook the prawns for a minute or so on each side.
chop and toast the remaining macadamia nuts in a dry frying pan.
add the noodles, bean sprouts and juice of the lime into the wok to warm through.
serve a bowl of the broth.
cut the eggs into quarters and arrange on top of the bowl with the prawns.
scatter over the toasted nuts and a little freshly chopped coriander and serve each bowl with a wedge of lime.

serves 4


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